Rhubarb Petals Tart with Hazelnut Shortbread

Rhubarb Petals Tart with Hazelnut Shortbread

These tarts combine hazelnut shortbread, hazelnut cream, rhubarb jelly, and candied rhubarb in a calisson-style shape.

Main Components

The tarts include:

• hazelnut shortbread
• hazelnut cream
• rhubarb jelly
• candied rhubarb

Structure and Finish

The hazelnut shortbread forms the base and the hazelnut cream bakes inside the shell. Rhubarb jelly is added after baking, then the candied rhubarb is arranged on top.

Make-Ahead Notes

The jelly and candied rhubarb can be prepared ahead. Use vivid rhubarb if you want a stronger red finish.

FAQ

Can I replace rhubarb juice?
Yes. Raspberry juice or strawberry-rhubarb juice can be used, but the flavour and colour will change.

Why the Components Matter

This tart works because each layer contributes something different instead of repeating the same fruit note. The hazelnut shortbread gives a firmer base, the hazelnut cream softens the interior, and the rhubarb brings acidity through both the jelly and the candied topping. When the rhubarb is arranged neatly, the tart also slices more cleanly because the topping sits in an even pattern.

Serving Notes

Serve this tart chilled or cool rather than fully cold from the refrigerator, which can mute the hazelnut flavour. It suits spring dessert tables, afternoon pastry service, and smaller plated slices where the layered structure is more visible. Any leftover rhubarb jelly can also be used under fresh fruit on other tart shells.

When arranging the rhubarb, overlap the strips enough to create coverage but not so much that they form a thick mat on top. Keeping the finish light lets the hazelnut layers and the rhubarb acidity stay in better proportion.